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Stuffed Brinjal Curry

Tania Deb
10 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Stuffed Brinjal Curry RECIPE

Brinjals are my all time favourite. This recipe is made of stuffed brinjals and then dipped in gravy. This recipe is little spicy and yummy to have with rice or any Indian Breads. My first attempt on this recipe was a year back and after that it became my family’s one of the most liked dish. We relish it every time with love.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Shallow fry
  • Boiling
  • Main Dish

Ingredients Serving: 4

  1. 4-6 eggplants
  2. salt 1/2 teaspoon
  3. turmeric powder 1/2 teaspoon
  4. 2 tablespoon of gram flour
  5. oil 2-3 tablespoon
  6. roasted groundnuts 8-10
  7. fresh coconut cut into pieces 1 handful
  8. 2 green chillies
  9. ginger paste 1/3 tablespoon
  10. garlic 2 pods
  11. 1 tomato
  12. 1/3 tablespoon of cumin powder
  13. 1/3 tablespoon of coriander powder
  14. salt 1/2 teaspoon
  15. 1/3 tablespoon of Garam masala Powder
  16. a pinch of hing
  17. 1/3 tablespoon of fennel seeds
  18. 1 cup water
  19. oil 3 tablespoon


  1. Wash and cut the egg plants from the bottom till middle
  2. Coat them with little salt and turmeric powder
  3. Now in a mixer grinder make a paste of coconut, groundnuts, green chilli, garlic, ginger and tomato
  4. Add a little water to it and make a smooth paste and then stuff them in middle of the eggplants and coat it with gram flour slightly
  5. Shallow fry them in 2 tablespoon of oil
  6. Fry them turning all the sides in low medium heat so that the eggplants cooks equally
  7. Now keep them in side after they are almost cooked. In the same pan, add 3 tablespoon of oil and temper hing and fennel seeds in it. Add the paste and cook for 3-4 minutes stirring continuously
  8. Add salt, cumin, coriander powder, Garam Masala Powder and turmeric powder and when the oil starts leaving the masalas, add a cup of water and boil for 2-3 minutes
  9. Lastly add the fried eggplants and cook for a minute and off the flame.
  10. Serve with coriander leaves

Reviews (2)  

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Reema Garg
Reema Garg   Jul-30-2018

Spicy and delicious.

Tania Deb
Tania Deb   Jul-27-2018

It tastes really good with soft creamy texture

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